Carrot Cream Soup.

I have mixed feelings about this soup, and almost didn't post it because I'm not sure if and when I'll make it again. The kids weren't fans... I thought it was pretty good considering it's so healthy. It's just in serious need of some spices and herbs. So, froze half of it and am gonna post it so it will remind me to work on it later.

20 carrots, washed, peeled, and cut into large chunks

{I used 10 because I get those big fatty ones from Costco}

2 potatoes, peeled and cut into large chunks

3 onions, peeled and chopped

2 cups soy milk

2 cups water

1 small zucchini, sliced

1 tablespoon minced fresh ginger root {optional}

2 garlic cloves

1 tablespoon dehydrated vegetable instant soup mix or VegeBase

1/4 cup raw cashews

1/4 cup raw almonds

Add all the ingredients except the nuts to a pot and summer on low heat for 20 minutes. Then puree the cooked soup with the nuts in food processor or blender until smooth.

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 181